We know we already have a blog post describing how to make a vinaigrette on the site, but this is something different. Something special.
Have you ever tried a warm vinaigrette? If you haven’t, you’ve been missing out! This vinaigrette is a little more complex than the traditional salad dressing, but when warmed and used as a sauce for seafood the flavor is out of this world.
Tomato Anchovy Vinaigrette
7 oz stewed/crushed canned tomatoes
1 clove of garlic
3 tablespoons red onion, finely diced
1 tablespoon capers in water or oil (drained)
4 anchovy fillets
1 tablespoon Dijon mustard
1 small sprig fresh rosemary (de-stemmed)
½ cup high quality extra virgin olive oil
Salt and Tellicherry pepper to taste
1. Combine all ingredients in a food processor or blender, except oil, salt and pepper.
3. Once the mixture has been pureed, drizzle in extra virgin olive oil while the processor is running until a smooth emulsion forms.
4. Add fresh ground pepper and salt to taste and pulse to mix in.